“Peperonata”- mix peppers and onions in oil

Peperonata certainly originated in Italy, although it’s difficult to pinpoint exactly where. It is particularly well known in Southern Italy, Liguria, and Piedmont in its basic recipe, though every region has developed its own variation. This dish comes from peasant traditions, created to make the most of simple, seasonal ingredients like bell peppers, which were introduced to Europe in the 16th century after the discovery of the Americas. Peperonata is a prime example of humble food turned gourmet, appreciated at every level and spread throughout Europe with countless local adaptations. The idea of stewing different vegetables together also inspired similar dishes that became staples of their own national cuisines, such as Ratatouille in France, Pisto in Spain, Sataraš in the Balkans, and Lecsó in Hungary.